Spinach and Lentil Quiche - Gluten-Free and Dairy-Free by eZG

• • Lentils were a staple in my household when I was growing up. I needed to create a gluten-free dish that was vegetarian and wholesome for an event. In addition, I wanted it to look beautiful. I decided to reinvent a lentil spinach quiche.

  Serves	Cook Time	Total Time	Prep Time
  6	25-30 minutes	1 hour	30 minutes

• Ingredients 

  gluten-free pie crust ( I use Pamela's Mix)
  1 tbsp olive oil
  1 2/3rds cup of boiling water
  1 medium onion (chopped)
  1 tsp coriander
  1 tsp grounded cumin
  3/4 cup of red lentils
  3/4 lb of spinach (washed and drained)
  1 tbsp lemon juice
  sea salt and pepper to taste

• Instructions 

  1. Pre-heat oven 450 degrees
  2. Make GF pie crust and place in pie pan as per directions.
  3. Heat a large sauteed pan and add olive oil.
  4. Add onions and spices and saute until onions are translucent.
  5. Add lentils and boiling water. Bring back to a boil, cover, and cook for 15 minutes. The lentils will look like a puree.
  6. Meanwhile, saute the spinach in a pan for approx. 6 minutes. Drain and chop the spinach into small pieces.
  7. Add spinach, lemon and salt and pepper to the lentil mix.
  8. Add to pie crust and then bake for 25 - 30 minutes

• Marian's Personal Touches

  You can add seeds like sesame seeds or flax seeds on the top is desired.
  I have made this with and without crust. Even though it is good without the crust, it is better with. The sweetness of the crust blends well with the spices.